One Dish Dinner: Southwest Heaven

We're leaving for a three week vacation in about 30 hours.  This means that this entire week I have avoided the grocery store in efforts to avoid leaving a full fridge to spoil.   This does not mean that it's been peanut butter and eating out, however.  I have managed to assemble some hodge-podgey, yet tasty meals.   This was one was a success for sure:

Southwest Heaven

• Ingredients:
• 2 chicken breasts
• 4 cups water
• 1 green pepper, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• olive oil
• • 2 cups uncooked long grain rice (or brown or white)
• 2 tsp cumin
• 2 tsp salt (?)
• 1/2 tsp pepper
• dash paprika
• dash chili powder
• • 1 can black beans, rinsed and drained
• 1 can diced tomatoes, undrained
• 1 can chili beans, undrained
• 1 cup of corn 
• juice of one lime
• 
  

Directions:

1. In medium pot, boil chicken in water til cooked through.  Meanwhile, chop onions, pepper and garlic.

2. Remove cooked chicken for shredding.  Add 2 cups rice to chicken broth water.  Cook rice.  Shred chicken with forks. 

3. In a large nonstick skillet, saute the green pepper, onion and garlic in oil for 3 minutes. 

4. Stir in cooked rice and spices.  Add beans, tomatoes and corn; heat through.  Squeeze lime over entree before serving.  

**If you feel like making this more "tex-mex", than "southwest", stir in a mix of cheddar & jack cheese to your bowl.  Mmmm.